u/Ivan-adiga

Recipe
• Begin by combining all of the marinade ingredients together in a bowl. Mix thoroughly, then add in the skirt steak and let it marinate for 1-2 hours in the fridge.
• Wash the potatoes, then cut them into ¼ inch thick fries. You can skip this and save time by cooking frozen French fries instead.
• Dice up the onion with a sharp knife, then cook it in a skillet over medium low heat for 15-20 minutes until caramelized.
• Assemble the sauce by combining all the ingredients then mix thoroughly and refrigerate.
• Grill the skirt steak over high heat on the g
Grill flipping it every 3-4 minutes until it reaches 135F
internal temp.
• While the steak rests, deep fry the homemade fries in 350F
degree oil until crispy.
• Slice the steak against the grain, then into bite size pieces.
Assemble on a bed of fries with American cheese (optional) caramelized onions, steak and sauce.
Marinade
½ cup Bachan's
2 tbsp Thundering Longhorn seasoning
3 cloves minced garlic
Juice from 2 oranges
Juice from 2 limes
2 tbsp olive oil
Sauce ingredients
½ cup mayo 1 tbsp ketchup
1 tbsp mustard
1 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp smoked paprika

Steak tostadas
Steak
- 2 Ibs flank steak, diced into small chunks
- 1/4 cup orange juice
- Juice of 2 limes
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp complete seasoning
- 1 tsp carne asada seasoning
- 1/2 packet sazon
- 1/2 tsp chicken bouillon powder
- Salt and pepper to taste
Pico de gallo
- 3 Roma tomatoes, finely diced
- 1 large yellow onion, finely diced
- 4 jalapeños, finely diced
- 1/3 cup cilantro, chopped
- Juice of one lime
- Salt to taste
Cilantro avocado crema
- B B1/2 cup Mexican crema
- 1 bunch cilantro
- B 2 jalapeños
- 1/2 avocado
- B 3 garlic cloves
- • Juice of 2 limes
- • 1/2 tbsp garlic powder
- B 1/2 tbsp oregano
- • 1 tsp chicken bouillon
- @ Salt and pepper to taste
- Splash of water to thin
Extras
- Corn tortillas, fried until crispy
- Mexican crema
- Cotija cheese
- Guacamole

Instructions
- Dice the flank steak into small bite-sized chunks, then add to a large bowl. Pour in the orange juice, lime juice, and Worcestershire sauce. Add all seasonings and mix really well until every piece of steak is fully coated. Cover and marinate for at least 2 hours, but overnight gives the best flavor.
- Add all cilantro avocado crema ingredients to a blender and blend until smooth and creamy. Add a splash of water as needed to thin it out.
- In a bowl, combine all pico de gallo ingredients and mix well.
Adjust salt and lime juice to taste.
- Heat a skillet or flat top over medium-high heat. Cook the steak in a single layer for 3-5 minutes, letting it get browned and slightly crispy on the edges.
- Fry the corn tortillas until golden and crispy.
- Assemble the tostadas with guacamole, steak, pico de gallo, cotija cheese, Mexican crema, and the cilantro avocado crema.

These are insanely delicious and you need to make them!
Recipe
• Coat your potatoes in olive oil and bake at 425F for about 1 hour, until soft.
• Cut the potatoes in half, then scoop out the insides into a bowl.
• Fry the potato skins in neutral oil at 350F until golden brown.
• Add 1/4c Butter, 2 cups Cheddar Cheese, ½ C cup milk, ½ cup sour cream, ¼ cup chives, 2 tbsp SPG blend.
• Mix thoroughly then stuff each potato skin until it's ⅔ full.
• Grill the steak over high heat flipping every 2-3 minutes until it reaches your desired doneness.
• Rest the steak for 10 minutes then slice into bite sized pieces against the grain.
• Place potato skins back in the oven at 350F for 5 minutes
• Top the potato skins with steak, Chipotle sour cream and garnish with chives.
Steak Marinade
Juice from 1 orange Juice from 2 limes
¼ cup olive oil
3 cloves minced garlic
¼ cup liquid aminos
½ taco seasoning packet

INGREDIENTS:
1 skirt steak
Olive oil (as a binder)
Tequila Lime seasoning
Tortillas
Chunky salsa
Garnish: cilantro, juice of 1 lime, salt
Tomatillo Salsa:
6 tomatillos
1/2 bulb garlic
1 onion, quartered
1 poblano pepper
Juice of 1 lime
1 avocado
1/2 cup cilantro
Salt and pepper
INSTRUCTIONS:
-Char tomatillos, garlic, pepper, and onions on the grill. Blend together with cilantro, lime juice, and avocado to make the salsa
-Season up the steak and get a nice char on the grill. Dice up, garnish with cilantro and lime juice and build the taco

Ingredients (I recommend doubling this recipe if you're doing 4 hot dogs):
1/2 small onion, diced
1 jalapeño, finely diced (optional)
2-3 cloves garlic, minced
1 pound ground beef (85/15 or 90/10)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 bay leaf
1 teaspoon kosher salt (more as needed)
1/2 teaspoon Mexican oregano
1 tablespoon ground cayenne (optional)
1/4 cup crushed crackers (recommended)
Water as needed
Grilled cheese:
Hot dog buns (I used mini French loaves)
Shredded Gouda and cheddar cheese
Instructions:
-Cook down onion, jalapeños (I used tamed), and garlic. Add in ground beef and stock. Simmer for 1hr
-Add in seasonings, Worcestershire, mustard, mix and add bay leaf. Simmer for 30 more minutes
-Make the grilled cheeses, hot dogs, then build the chili cheese dogs, topped with jalapeños, chives and cheese

Ingredients:
Sauce:
1 onion
2 tomatoes
2 red bell peppers
3 to 5 garlic cloves
Fresh basil leaves
Salt and black pepper
For layering:
2 onions
2 tomatoes
2 eggplants
2 zucchinis
Olive oil
Directions:
1/ Sauté onion and garlic until soft
2/ Add tomatoes and cook until tender
3/ Add roasted red peppers, salt, and black pepper
4/ Let it cook well
5/ Blend the mixture until smooth
6/ Pour the sauce into a baking dish
7/ Arrange the sliced vegetables on top
8/ Add salt and drizzle olive oil
9/ Cover and bake for about 40 minutes

Recipe
• seasoning up a brisket with salt, pepper garlic then insert the thermometer inside In the middle part always or the thick part
• smoke the brisket at 250f for 8 to 10 hours until it reaches 205 internal.
• let the brisket rest for three hours, then slice it against the grain.
• add one sliced bell pepper and one sliced onion to a hot griddle. Let them cook for 5 to 7 minutes until soft.
• and four slices of brisket, then chop it up into bite-size pieces.
Assemble the quesadilla on an xl burrito tortilla with pepper, jack cheese, brisket, jalapeños, barbecue sauce, cilantro, peppers, and onions
• fold the tortilla in half they cook it for 2 to 3 minutes each side until golden brown and the cheese is melted.

Recipe
• Finely slice up 1lb of bacon then cook it in a skillet until crispy.
• In a bowl, combine 2 lbs burger, crispy bacon, 1/4c Bachan's Sweet & Spicy, 1/4c diced onion, 3 diced jalapeños, 8oz shredded cheese, 1/4c bread crumbs, 2 eggs and SPG blend.
Hand mix all of the ingredients thoroughly.
• Take an ice cream scoop full of the mixture, place it on wax paper then gently flatten it out with your hand.
• Stuff 1/12th of a partially frozen cream cheese block in the meat then enclose and secure it by rolling it in your hands.
• Lightly season the outside of the meatballs with your favorite
BBQ rub.
• Place the meatballs on an oiled wire rack, then place them in the refrigerator for 15 minutes. This will help them form and hole together when cooked.
• Put the meatballs on the smoker at 225°F for 1 hour.
Brush some Bachan's on the outside for the last 15 minutes to allow it to tack up.
• Remove from the smoker once the meat reaches an internal temperature of 155°F.
• Top with a drizzle of Bachan's and green onions then serve them warm and enjoy!

This is one of my favorite things to make for grilling season!
Recipe
• Season up the chicken breast on both sides with your favorite
BBQ rub.
• Grill the chicken over medium high heat on the kamadojoe, flipping the chicken every 2-3 minutes. Remove once it reaches an internal temperature of 165F. Let the chicken rest for five minutes, then cut it up in the bite-size pieces.
• Cut the French bread loaf in half lengthwise then brush melted butter on the inside and grill it for 3 to 4 minutes until toasted.
• Assemble on the French bread with 1/2c BBQ sauce, 2oz cheddar cheese, chicken, 1/2c crumbled bacon, pickled jalapeños, red onion, 2oz pepper jack cheese.
• Place it back on the grill indirect to the heat for 5-7 minutes, remove once the cheese is fully melted.
• Top with ranch dressing, BBQ sauce and fresh cilantro.
• Cut it up into 3-4 inch wide pieces then enjoy!

This is a slightly modernized version of the classic cheeseburger, because a burger is more than just a bun, patty, and cheese. Simply caramelize the onion, make coleslaw, and layer all the ingredients. Enjoy your meal.
What you need:
- burger bun
- beef 180 grams (I used wagyu beef, you can use classic burger patties)
- cheddar cheese
- 3 slices of bacon (place them on a baking tray, sprinkle with smoked paprika and granulated garlic, and put in the oven at 180 degrees Celsius (in Fahrenheit here) until done)
- 2 red onions. Slice the onion into half rings, put a piece of butter in a saucepan, add the onion and, stirring, bring it to a translucent state. Then add salt, a pinch of sugar - mix, and then add 1-2 teaspoons of Worcestershire sauce. Mix and cook until brown
- Sauce: mix 1 teaspoon of barbecue and 1 teaspoon of aioli
- a few slices of pickled cucumber
- butter for frying the buns in a pan

Just throw everything into one pan and let it cook. For many, this dish seems complicated, but it's actually very easy to make
- all you need to do is brown the ingredients and let the oven do the rest for a few hours.
What you need:
- 600-700 g beef
- 1 onion
- 1 carrot
- a couple of celery stalks
- 2-3 garlic cloves
- 1 tbsp flour
- salt & black pepper
- beef stock
- 1 tsp tomato paste
- 100-150 ml dry red wine
- bay leaf, rosemary & thyme
- potatoes
Method: Coat the beef in flour and spices and lightly brown it.
Remove the meat from the pot and sauté the chopped onion, carrot, celery, and garlic. Add the tomato paste and mix well, then pour in the red wine. Let the alcohol evaporate, then add the beef stock. Return the beef to the pot and add the bay leaf, rosemary, and thyme. Transfer to the oven and cook for 2 hours at 180°C (350°F). Remove the stew, add the potatoes, and return to the oven until the potatoes are tender.
Enjoy 😉

Grilled cowboy ribeye with Garlic Pepper Compound Butter and wedge-cut garlic fries.
INGREDIENTS
RIBEYE
+ Cowboy ribeye steak
+ Kosher salt
+ Coarse black pepper (optional)
+ Flaked sea salt (for serving)
GARLIC FRIES
+ 2 Russet potatoes, cut into wedges + 1 TBSP lemon juice or vinegar + Fine sea salt + 3 cloves garlic, minced + 1 TBSP parsley, chopped + 1 TBSP olive oil + Neutral oil (for frying)
GARLIC PEPPER BUTTER
+ Recipe on my blog (link in bio) or visit: www.CasitaMade.com/ post/compound-butter
DIRECTIONS
+ STEP 1: SALT
Liberally season ribeye with kosher salt and refrigerate uncovered 12-24 hrs (skip for thin steaks).

STEP 2: FRIES
Rinse cut potatoes until water runs clear. Soak in ice water with lemon juice 30-45 min, then dry thoroughly with paper towels.
Blanch in 300°F oil for 5 min until pale and tender. Cool completely on a wire rack. Just before serving, fry a second time at 400°F until deep golden and crisp. Toss immediately with olive oil, garlic, parsley, and fine sea salt.
NOTE: For best results, do the blanch step in advance. They'll keep in the freezer up to 6 weeks. When ready, continue with the second fry step.
+ STEP 3: GRILL
Pat steak dry, season with salt and pepper (optional). Grill over high heat 2-3 min per side, then move to indirect medium heat until 125°F for medium-rare.
+ STEP 4: REST
Top with compound butter, tent with foil, and rest 10-15 min before slicing.

Recipe
• Cube chicken thighs and Bacon into small pieces then place in a bowl. Add oil then season with SPG and chicken seasoning.
• Dice the onion and bell peppers
• Assemble the Hot Honey ranch by combining all ingredients in a bowl then mix until combined. Refrigerate until later.
• on a hot griddle, cook the chicken and bacon in one zone and then the peppers and onions in a different zone.
• Once cooked, mix everything together thoroughly, reduce heat and set aside.
• Assemble the quesadilla: shredded cheese on the bottom, chicken, bacon, peppers, onions, a spread of the hot honey ranch, more shredded cheese then fold the tortilla over.
• Cook on both sides for 2-3 minutes until the tortilla is golden brown and the cheese is melted.
• Slice the quesadilla into thirds, then serve with hot honey ranch and enjoy!
Hot Honey Ranch
#delicious #cooking
26 minutes ago

⅔ Cup Sour cream
½ cup mayo

¼ cup buttermilk

⅓ cup hot honey

2 tbsp chili crisp

1 tsp garlic powder

1 tsp onion powder

¼ cup fresh dill, finely cut

½ tsp black pepper
½2 tsp salt

A beautiful blending of two cultures savory comfort food meets a gut-healthy prebiotic + probiotic drink inspired by grandma's herbal wisdom and the fresh vibrance of a California produce stand. Makes for the most perfect flavor combo!
Ingredients:
- 1 lb ground beef (80/20 for flavor)
- 1 small yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 3 tbsp sofrito
- 2 tbsp tomato paste
- 2 tsp annatto powder
- 1 packet sazon
- 1 tsp adobo seasoning
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
- 1/4 cup water (or broth for more flavor)
- 1 cup shredded cheese (low-moisture mozzarella, Oaxaca, or a Mexican blend)
Instructions
- Heat a pan over medium heat with a little oil.
- Sauté onions + bell peppers until softened and slightly golden (about 5-7 min).
- Add ground beef and break it up well.
- Let it actually brown (don't stir constantly at first-this builds flavor).
- Add: annatto, sazon, adobo, coriander, cumin, sofrito, garlic powder, onion powder, and salt.
- Stir to coat evenly.
- Push beef to the side, add tomato paste directly to the pan.
- Let it cook for 1-2 minutes to deepen flavor (removes that raw taste).

Then mix everything together.
- Add 1/4 water or broth.
- Let it simmer until slightly saucy but not wet (this prevents soggy empanadas).
- Cool filling completely.
- Use empanada discs (store-bought or homemade).
- Add 1-2 tbsp filling + a small handful of cheese.
- Fold, seal edges (fork or crimp).
- 335°F - 340 °F oil
- Fry 3-4 minutes until golden
- Remove from oil and place onto a wired rack to drain.
- Serve and enjoy!